Chicken Enchilada Casserole (a.k.a. "Stacked" Chicken Enchiladas)
INGREDIENTS
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3 cups red enchilada sauce (I highly recommend my homemade red enchilada sauce recipe)
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16 corn tortillas, halved
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2 (15 ounce) cans black beans, rinsed and drained
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1 (15 ounce) can whole kernel corn, drained
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6 scallions (green onions), thinly sliced
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4 cups (about 1.5 pounds) shredded cooked chicken
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3 cups shredded Monterrey Jack or Mexican blend cheese
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1 avocado, peeled, pitted and diced
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1/2 cup loosely-packed chopped fresh cilantro
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